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Quiche Lorraine

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6 rindless smoked streaky (fatty) bacon rashers (strips)
300ml/ pint/ cups double (heavy) cream
3 eggs, plus 2 yolks
25g/1oz/2 tbsp butter
Salt and ground black pepper

For the pastry

175g/6oz/1 cups plain (all-purpose) flour, sifted
Pinch of salt
115g/4oz/ cup butter, at room temperature, diced
1 egg yolk


Serves: 6


1. To make the pastry, place the flour, salt, butter and egg yolk in a food processor and process until blended. Tip out on to a lightly floured surface and bring the mixture together into a ball. Leave to rest for 20 minutes.

2. Lightly flour a deep 20cm/8in round flan tin (quiche pan) and place it on a baking sheet. Roll out the pastry and use to line the flan tin, trimming off any overhanging pieces.

3. Gently press the pastry into the corners of the tin. If the pastry breaks, gently push it together again. Chill for 20 minutes. Preheat the oven to 200°C/ 400°F/Gas 6.

4. Meanwhile, snip the bacon into small pieces using kitchen scissors and grill (broil) until the fat runs. Arrange in the pastry case. Beat together the cream, the eggs and yolks and seasoning, and pour into the pastry case.

5. Bake the quiche for 15 minutes, then reduce the oven temperature to 180°C/ 350°F/Gas 4 and bake for 20 minutes more. When the filling is puffed up and golden brown and the pastry edge crisp, remove the quiche from the oven and top with small cubes of butter. Leave to stand for 5 minutes before serving. This allows the filling to settle and cool a little before serving, making it easier to cut the quiche.

COOK'S TIP:- To prepare the quiche in advance, bake for 5-10 minutes less than the time stated, until the filling is just set. Reheat at 190C/375F/Gas 5 for 10 minutes.

Energy 976Kcal/4043kj; Protein 18.1g; Carbohydrate 35.5g of which sugars 2.2g; Fat 85.8g of which saturates 48.4g; Cholesterol 519mg; Calcium 149mg; Fibre 1.4g; Sodium 678mg

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